Usteria di U Cunventu: Fantastic Corsican Nouvelle Cuisine
Bertrand left his high flying bankers job in Paris and opened this delightful restaurant. He uses the finest artisan ingredients, all from nearby villages, to cook old traditional dishes in a nouvelle cuisine manner. The result is amazing!! From delicious lamb dishes spiced with local herbs and stuff with chesnuts, to a melon mousse, you will want to come back for more!! This without doubt is one of the best and most original restaurants in Corsica, and is worth even the drive from Bastia, let alone if you are in the reigion. Bertrand is fluent in English and .. Thai, as well as several other languages. He is an affable chap and is fun to converse with, he knows the reigion very well.
Favorite Dish: In summer Bertrand serves light lunches between 12-14:30, and dinner from 19-23. The restaurant stays open for a long time after. In winter Bertrand only serves dinners in the weekend. He changes the menu every day, but it usually consists of: salads, charcuterie, meat, pies and cakes, imaginative yummy deserts, and home made ice cream. Dont forget to book, it is very popular, especially in summer.
Francesca's: Authentic Corsican Home Cooking
Francesca built her little chalet in the village of Querciolo all by herself just by the maquis, and not too far from a lovely beach. She's a wonderful cook and great company, explaning about the traditional Corsican food, and she's very knowledgable about local customs, culture, plants and wild life. She cooks to order, everything is fresh and home made, including the bread! You need to call her 2 days in advance if you are a group of six people, otherwise at least 4 days to see when she has people round. Its really worth it!!!! One of the best home made cooking you will, and I promise, ever eat.
French, and Italian spoken.
Favorite Dish: She cooks normally wild boar, and other local dishes. Just ask her, and then choose what you like, she will cook it fresh.
The beach restaurants will stay open longer and dinner starts around 7.30.Do try an aperitif while you are waiting for your meal.A Pastis (aperitif) is made up from wine,herbs and quinine.Generally,the food is simple,delicious and filling.There is plenty of fresh fish and pizzeria's about and snack bars on the sea front.If you like cheese,the goats cheese is great.Trout is popular here.I went half board and the food was great.
Favorite Dish: The fresh fish was my favourite and the pizzas were very tasty washed down with fruit wine.Related to:
- Wine Tasting
- Food and Dining
Paglia Orba: Real Corsican Food in a Real Corsican Restaurant
We stayed for two nights at the only hotel open in Calacuccia, the one that doubles up as a petrol station !!!! The hotel L'Acqua viva was ok if a little expensive ( well when the bill actually came they did knock quite a bit off and this really pleased us !!! ) In the evening when we went out to eat we discovered tht ALL the restaurants in Calacuccia were closed for the season so we went back to the hotel to see if they could fix us up with something ( their kitchen was also closed for the season !! ) and they very kindly gave us a lift into the next village --- ALBERTACCE and dropped us off at the " Restaurant " Paglia Orba " from the outside it all looked closed but at the far end of the restaurant this " mad " woman was dashing around " Feeding " about six other people !!! as our French is very poor and there wasn't a menu and we were Very Hungry we just indicated for her to bring us whatever she was serving !!!
Wild boar cheese and olives ( the wild boar was like a thick cut palma ham )
A thick soup of noodles and meat with vegetables.
six pork fillet steaks with spaghetti
Local cheese to make your eyes water !!!! and a huge stack of it !!!!
coffee to follow
All this was washed down with two carafes of the local wine and the food was truly excellent
the bill came to e42 so not the cheapest meal of the trip but excellent food and a Brilliant atmosphere
We were so stuffed that we decided to walk the 3k back to our hotel, a good decision !!!!
Favorite Dish: Wild Boar
Small restaurants in villages: Biera corsa, Corsica cola and bruschetta
After a few hours of walking on the rough trails above the villages, you certainly will feel thirsty and even wouldn’t mind having a bit of something! In Calacuccia and other villages of Niolu, you can sit a café terrace and enjoy the “exotic” Corsican beer;”exotic”, as it is a beer where chestnut flour is used as a base ingredient, brewed with barley malt; this beer is not just flavoured with chestnut, but chestnut flour is really brewed, and it makes a big proportion of base ingredients (with the sweet crystalline waters coming from the granite mountains). Pietra beer has a unique taste, a bit surprising when you do not know, but really good, this amber coloured beer (picture 2) slightly bitter, full of aroma makes the rest after the walk even more enjoyable.
At least two other beers are brewed in Corsica; Colomba, is a white (wheat based) beer, in the style of the Belgian Hoogarden (a glass of Colomba on the first picture, but the beer in the glass is Serena, the ordinary beer of Corsica, the third one).
Serena beer on the picture 3) in another type of Pietra glass.
Not everybody drinks beer, and you certainly noticed on picture 2, the presence of a Cola bottle: Corsica Cola. I cannot tell you if it is better than more famous brands of cola, but the boys had to enjoy, as there is no other Cola type available in many places of Corsica! At least, when you drink, you support local production.
Ah! A bit of something! If dinner is still far you can try a bruschetta, (picture 4) a sort of antipasto, here in the café of Calacuccia, a big grilled bread slice with ham tomato and molten cheese; that helps for waiting for dinner! Enjoy!
- Historical Travel
- Hiking and Walking
-: Cuisine Corse
Traditional Corsican cuisine is much more hearty and meat-based than one might think, considering that Corsica is a Mediterranean island belonging to France. But fish and seafood are not widely eaten and most places offering it are rather expensive and mainly found in tourist areas on the coast. In traditional Corsican restaurants you'll find cold cuts, cheese, olives, pat?s, wild boar, veal, pork etc... usually accompanied with heavy sauces and polenta or potatoes. Not exactly the best diet for the health-concious or vegetarians but, even though it's not a refined cuisine, I found the quality of the produce generally very high and Corsican cheese is absolutely delicious, so it should satisfy gourmets as well as lovers of simple, hearty food.
Ind'e Lucia: Corsican food
Our first dinner in Corsica and of course we opt for local food. Checking out our "La Guida verde" and here we find advices for a restaurant called Ind'e Lucia.
Its entrance is on to the tiny place Doria, below the citadel. It serves wonderful mountain charcuterie and, in season, melt-in-the-mouth sardines stuffed with brocciu , washed down with bargain-priced local AOC wine.
Favorite Dish: We took a "menu" for 18,50 Eur and in total we paid about 40 Eur.
I ordered a tasty "salade mixed" with lots of tomato, cucumber and green salad, my trip fellow chose a Corsican soup which was really great. For the second we had something like cannoli filled with meat and omelette. The food was more than enough but we tried our best to tasty the dessert (ice cream or cakes) as well.
The dinner was really great and the service was quick and pleasant. The hostess spoke French but tried to help us to understand the names of dishes (they didn't bring us International menu).
L'Ariadne Plage Restaurant: Eat Local Seafood on the Beach
L'Ariadne Plage Restaurant is not the nicest in Ajaccio, however, if you spend a day on the beach and get hungry by noon, it is a good choice for lunch.
Favorite Dish: I had a grilled lobster. You may not find lobster everyday, but the other options such as pizza etc. deserve to be tasted.
Taste the Corsican wine!
Even the big co-operative cellars produce excellent quality wines. In 2000 there were 2 900 hectares of vines in Corsica vs 11660 in 1970. There are 350 vignerons in Corsica and more than a third are dedicated to the top end of the market. In 2001, 56% of the wine produced was of the quality 'Vins du pays' and 28% was AOC. This means that only 16% was 'Vins de table' and that proportion continues to drop each year. Most of the vins du pays are produced by the big vinyards of the east coast.
Restaurant "U Museu": Corsican Cuisine in Corte
U Museu is at the entrance to the Citadelle that dominates Corte. It advertises Corsican specialties, but also serves dishes like spaghetti bolognese which suited our boys (aged 10 and 12) just fine. The service was fast and friendly. The bill was very reasonable. A three course Corsican dinner was EUR 15 per person. Add a few more EUR for a pitcher of wine and a bottle of Orezza (sparkling) water and we were very happy.
Favorite Dish: We began with terrine de sanglier (boar paté). The main course, civet de sanglier (stewed boar), was the best I have ever tasted. Meanwhile, our boys gave full marks for the spaghetti bolognese. The dessert - a chestnut glace - was out of this world. Our meal at U Museu was voted the best during our one-week tour of Corsica.Related to:
- Road Trip
Mountain Restaurants: Fruit Wine and Wild Boar
Do try the fruit wine that is made from kiwi,peaches,nuts,watermelons and blackberries,which is 15%.Family run restaurants in the mountains often have no menu and they will serve you something that has been passed down the generations by word of mouth.You may have wild boar or goat.Lunch starts at 12 and finishes at 2 and you will probably not find a restaurant open any later.
I loved the food here and there is a good choice of places on the beaches.I recomend having at least one ice-cream even if they are abit pricey because they are worth it.Related to:
- Food and Dining
- Beer Tasting
- Wine Tasting
Restaurant du Cours, also known as Chez Jean.: Best for Corsican atmosphere. Sartene.
This is really a locals restaurant and the "ambiance" shows, Jean the patron, shaking hands with everyone and sharing jokes and a glass or two. Of course, Corsican music in the background and from time to time someone stands and sings along with it. A cave type brick roof maries well the smoky chimney and narrow passage between the tables. Get here early or you'll run the risk of not getting in unless you reserve. One point, the law against smoking is barely respected here, and much of Corsica for that matter, so if you don't want cigarette smoke wafting around you, ask for an outside table (even in October you can eat outside up 'til 21.30 without feeling the freshness.
Two menus here @15 and 23.50 euros plus the card of course.
This restaurant is one of those rare places where I would recommend without hesitation, please go see if you have the chance. The restaurant is not open at lunchtime but every evening inc. Sunday.
Favorite Dish: Apart from the Chevre Chaude for hors d'oeuvre I can't for the life of me remember what I had after. So taken with the atmosphere of the place, plus the couple of house digestifs that were offered by Jean, just can't remember.
U Museu, 20250 Corte.: Superb cuisine.
At first view this large restaurant just under the walls of the citadel, looks like a tourist trap. It is a trap in a way because once you start eating you want more and more and... A great welcome from the charming hostess, then seated outside with a view to the street, we had a lovely evening here. We both took the menu at 18.50 euros plus a carafe of red and two coffees still didn't come to 50 euros for the two of us. Sumptuous food, well served and smiles all around, what else do you want.
Favorite Dish: I really enjoyed the "beignets au chevre chaude", a sort of empty doughnut filled with warm goats cheese for starters, delicious.
U Paese, Sollacaro.: Traditionnal food.
Joyous and friendly welcome from the the two girls that own this restaurant. Typical Corsican bar/resto there are people walking in and out all the time, having a beer and a joke, listening to a bit of music and disappearing again almost as fast as they arrived, creates a great atmosphere. We both had the lamb with different spices (which remained a secret) washed down with a half-bottle of Corsican red.
The menu was 15.50 euros for the 3 courses which for Corsica is very reasonable.
Don't miss the local food!
Corsican gastronomy is rich and varied, not that you might think so, if you looked through a French pair of spectacles. Many of the food products, as elsewhere, were seasonal and added to the richness and variety of the diet. Many people stick to the habit of eating things in season, even though modern production methods can enable year-round production of almost anything.
Hotel Fesch is in a really great location .... in an area of interesting shops, nice restaurants,...more
Av Sampiero Corso, sortie sud de Bastia - rn 193, Bastia, Corsica, 20600, France
Good for: Solo
Lieu dit Cavallo Morto, Chemin de Finocchio, Bonifacio, 20169, France
Good for: Families
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